Soviet Dry Sausage

Russian dry sausage.

MeatsMetricUS
Lean pork500 g1.10 lb
Pork fat300 g0.66 lb
Beef200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #22.5 g1/2 tsp
Dextrose3.0 g1/2 tsp
White pepper3.0 g1.5 tsp
Cardamom2.0 g1 tsp
Allspice1.5 g3/4 tsp
Madeira wine or brandy30 ml1 oz fl
T-SPX culture0.12 guse scale
Instructions
  1. Grind pork and back fat through 3/16” plate (5 mm). Grind beef with 1/8” (3 mm) plate.
  2. 30 minutes before mixing dissolve starter culture in 1 tablespoon de-chlorinated water.
  3. Mix all ingredients with meat.
  4. Stuff firmly into beef middles or 3” protein lined fibrous casings.
  5. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
  6. Cold smoke at 18-20º C (64-68º F) for 24 hours.
  7. Dry at 16→12º C (60→54º F), 85-80% humidity. In about 6-8 weeks a shrink of 30% should be achieved.
  8. Store sausages at 10-15º C (50-59º F), <75% humidity.

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